Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream

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Preparation info

    • Difficulty

      Medium

Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 800 g / lb haunch of venison

Method

  1. Several hours ahead, make the sauce: preheat the oven to 190°C/ 375°F/gas 5 and brown the bones in the oven for about 1 hour. Roughly chop up all the vegetables and the garlic, keeping the tomatoes separate. Put the chopped vegetables into a pan with a little oil and cook until brown. Add the chopped tomatoes and cook a little longer,